Perfect bread starts with perfect enzymes
Enhance texture, resilience, softness, and shelf life with tailor-made enzyme solutions designed for high-performance bread and bakery applications.
The art & science of better bread
Every bakery — from industrial producers to artisan bakeries — depends on one thing: reliable performance in dough and consistent quality in the final product.
But the challenges are real: variable flour quality, processing demands, growing clean-label expectations, and the need for natural ways to achieve softness, volume, and freshness.
This is where enzymes do what no other ingredient can.
With Quattro’s baking enzyme systems, you can elevate every key aspect of bread quality:
- Improved crumb softness
- Better elasticity and resilience
- Enhanced freshness throughout shelf life
- Improved volume and structure
- Cleaner labels and reduced additives
Our enzyme formulations ensure your dough behaves consistently — and your final product delights consumers every day.
Bread that stays soft, fresh, and delicious — naturally.
What our bakery enzymes do:
Quattro’s bakery enzyme solutions are designed to unlock the full potential of dough structure and performance.
By optimising starch and gluten functionality, we help bakeries achieve superior results in both production efficiency and product quality.
Our enzyme blends enhance:
Texture & softness
Create a smoother crumb with a softer bite.
Resilience & elasticity
Improve crumb strength and springiness.
Volume
Improve gas retention for lighter, higher products.
Freshness & shelf life
Slow staling and preserve softness for longer.
Process consistency
Support dough stability and machinability during high-speed production.
These benefits directly support your operational goals: better yield, fewer rejects, and products that customers return for again and again.
Tailor-made solutions for every bakery process
No two bakeries are alike. That’s why QES never offers one generic bakery enzyme — we create tailor-made, application-specific blends, fully optimised for your process and flour.
Our team works closely with you to understand:
- Your flour characteristics
- Your dough process (mixing, resting, fermentation)
- Your production equipment
- Your desired product attributes (softness, crust, volume, shelf life)
Then we design and validate the right enzymatic solution through testing and trials — either in your production environment or via EBIC’s pilot bakery facilities.
This agile, co-creative approach is part of what makes Quattro unique:
“We don’t just sell enzymes, we design solutions.”
Why Bakers Choose Quattro
Bakeries choose QES for more than just high-quality enzymes — they choose us for our way of working.
Knowledge
Decades of enzyme expertise in dough, fermentation, and freshness functionality.
Agility
Fast development, quick sampling, and rapid implementation — from test batch to full production.
Smart Sourcing
Full independence from producers ensures that every enzyme in your blend is chosen purely for performance and value.
Partnership
We stand alongside your team from concept to implementation, supporting trials, training, and optimisation.
Applications across bakery categories
Quattro’s enzyme blends support a wide range of bakery products, including:
- Toast bread — softness, volume, freshness
- Croissants & laminated doughs — elasticity, volume, dough stability
- Rolls & buns — uniform crumb, softness, resilience
- Flatbreads — flexibility and moisture retention
- Sweet bakery — improved structure and sensory quality
Our formulations ensure that each product category gets exactly what it needs — structural integrity, improved handling, and consumer-pleasing softness.
Create better bread, together
Ready to elevate your bread quality?
Whether you need improved softness, longer shelf life, or more resilient dough, our team will tailor the perfect enzymatic solution to your bakery process.